Ingredients
2 pounds (1 kg) red cabbage, shredded
2 apples (I use Pink Lady or Gala), peeled and coarsely shredded
2 tablespoons butter
1 cup apple cider vinegar
1/2 cup red currant juice (the real thing, no high fructose corn syrup stuff)
1 cup sugar
1 teaspoon salt
Preparation
Mix all ingredients in a large pot over medium high heat. Bring to a boil, lower heat and simmer cabbage for 1 hour and 15 min., stirring often.
Cool cabbage and transfer to clean jars, refrigerate. Cabbage can be stored, refrigerated for up to two weeks.
